NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 oz tagliatelle pasta

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tsp truffle oil

2 tbsp parmesan cheese

0.25 cup reserved pasta water

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Boil a pot of salted water and cook the tagliatelle according to package directions until al dente, reserving a quarter cup of pasta water before draining.

• 2

  Season the chicken breast with half the salt and pepper, then sear in a pan over medium heat with olive oil until golden and cooked through; slice into strips and set aside.

• 3

  In the same pan, sauté the sliced mushrooms and minced shallots until the mushrooms are browned and tender.

• 4

  Add the minced garlic to the pan and cook for 30 seconds until fragrant, then return the chicken to the pan.

• 5

  Toss in the cooked tagliatelle, reserved pasta water, and truffle oil, stirring constantly to create a light, emulsified sauce.

• 6

  Remove from heat, fold in the grated parmesan and remaining salt and pepper, then garnish with fresh parsley before serving.